Quick Pickled Red Onions

$For quick pickled red onions, gather these simple ingredients: - 1 large red onion, thinly sliced - 1 cup apple cider vinegar - 1 cup water - 2 tablespoons sugar - 1 teaspoon salt - 1 teaspoon black peppercorns - 3 cloves garlic, peeled and smashed - ½ teaspoon crushed red pepper flakes (optional) - Fresh herbs for garnish (like cilantro or parsley) You can swap out some ingredients if needed. Try these alternatives: - Use white vinegar instead of apple cider vinegar for a sharper taste. - Honey or maple syrup can replace sugar for a natural sweetener. - Sea salt works well in place of regular salt. - Red onion can be replaced with thinly sliced shallots for a milder flavor. To make pickled onions, you will need a few handy tools: - A sharp knife or mandoline for slicing the onion. - A medium saucepan to heat the pickling liquid. - A clean glass jar or container to store the pickled onions. - A fork for pressing the onions down in the jar. These tools make the process quick and easy! For the full recipe, check out the instructions above. To start, grab one large red onion. Peel it and slice it thinly. A sharp knife or a mandoline works well for this. Thin slices soak up the brine better. Next, mix the pickling liquid. In a medium saucepan, combine 1 cup of apple cider vinegar and 1 cup of water. Add 2 tablespoons of sugar and 1 teaspoon of salt. Toss in 1 teaspoon of black peppercorns and 3 smashed garlic cloves. For some heat, you can add ½ teaspoon of crushed red pepper flakes. Heat the mixture over medium heat. Stir occasionally until the sugar and salt dissolve completely. This only takes a few minutes. Once dissolved, remove the saucepan from heat and let it cool for about 10 minutes. Now it's time to pack the onions. Place the sliced red onions in a clean glass jar. Pour the pickling liquid over the onions. Make sure the onions are fully submerged. If they float, gently press them down with a fork. Seal the jar tightly. Allow the jar to cool to room temperature. This helps the flavors mix well. After that, place it in the refrigerator. For the best flavor, let the onions pickle for at least 30 minutes. However, if you can wait, let them sit for a few hours or even overnight. The longer they sit, the better they taste. You can find this method in the Full Recipe. Enjoy your quick pickled red onions! To get the best slices, start with a sharp knife. A dull knife makes it hard to cut cleanly. Slice the onion in half from top to bottom. Lay each half flat on the cutting board. Cut thin slices from root to tip. Aim for about 1/8 inch thick. For even slices, use a mandoline. This tool makes quick work of slicing and keeps them uniform. Want more flavor in your pickled onions? Try adding spices like cumin or coriander. Fresh herbs like dill or thyme also work well. You can add citrus zest for a bright kick. For a sweeter taste, use honey instead of sugar. If you like heat, toss in more crushed red pepper flakes. Each addition gives a unique twist to your pickled onions. Make your pickled onions shine with a pretty display. Use a clear glass jar to show off the vibrant color. Add fresh herbs on top for a pop of green. Serve them in small bowls beside your main dish. They add color and flavor to tacos, salads, and sandwiches. Let your food look as good as it tastes! {{image_2}} You can add many herbs and spices to your pickled red onions. Try using fresh cilantro, dill, or thyme for a burst of flavor. When you want a kick, add some mustard seeds or cumin. Each spice brings out a unique taste. Experiment with what you love! While apple cider vinegar is my go-to, you can try other vinegars. White vinegar gives a sharper taste. Rice vinegar adds a mild sweetness. Balsamic vinegar offers a rich, complex flavor. Each vinegar changes the pickling experience, so feel free to mix it up! Want to make your quick pickles even better? Consider adding sliced jalapeños for heat or diced carrots for crunch. You can also try adding a pinch of sugar to sweeten the mix. Sliced ginger or citrus peels can bring a fresh twist. These fun add-ins can enhance the pickled onions and make them unique! For the complete recipe, check out the Full Recipe. To store your pickled red onions, place them in a clean, airtight jar. Make sure the onions stay submerged in the pickling liquid. You can use any glass jar with a tight lid. This keeps the onions fresh and flavorful. Pickled red onions last about 2 to 4 weeks in the fridge. For the best taste, eat them within a week. Always check for any off smells or changes in color. If you notice anything strange, it's best to toss them out. Keep your jar in the fridge after opening to maintain freshness. You can reuse the pickling liquid! Just add fresh onions or other veggies. This method can save time and add new flavors to your dishes. If the liquid looks cloudy or smells bad, it’s time to make a new batch. Enjoy experimenting with your pickling liquid! Pickled onions last about two weeks in the fridge. They stay crunchy and tangy. The vinegar helps preserve them. Store them in a clean, airtight jar. After two weeks, they may lose their crispness. Yes, you can make this recipe in advance. In fact, the flavor gets better over time. I often prepare them a day ahead. This way, the onions soak in the pickling liquid longer. It’s a great way to save time for busy days. Pickled red onions add a bright touch to many dishes. They are great on tacos, sandwiches, and burgers. I love them in salads and grain bowls, too. Try adding them to your favorite recipes for a zesty kick. For the full recipe, check out the Zesty Quick Pickled Red Onions section. Pickled red onions are easy to make and taste great. First, we covered the ingredients needed and some swaps. Then, I guided you through the steps to prepare, cool, and pack them. Tips on slicing, flavor boosts, and how to present them followed. We explored fun variations and storage tips. Finally, I answered common questions. With these insights, you can create delicious pickled red onions. Enjoy experimenting with flavors and sharing them with others!$

Elevate your meals with zesty quick pickled red onions! This easy recipe features thinly sliced red onions marinated in a tangy mixture of apple cider vinegar, garlic, and spices. Perfect as a vibrant garnish for tacos, salads, or sandwiches, these pickled onions pack a flavorful punch. Ready in just 40 minutes, they are a must-try for any home cook. Click through to discover this simple recipe and add a burst of flavor to your dishes today!

Print Recipe Pin Recipe

Ingredients

1 large red onion, thinly sliced

1 cup apple cider vinegar

1 cup water

2 tablespoons sugar

1 teaspoon salt

1 teaspoon black peppercorns

3 cloves garlic, peeled and smashed

½ teaspoon crushed red pepper flakes (optional)

Fresh herbs for garnish (like cilantro or parsley)

Instructions

Begin by peeling and thinly slicing the red onion. You can use a sharp knife or a mandoline for uniform slices.

In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, smashed garlic, and crushed red pepper flakes (if using).

Heat the mixture over medium heat, stirring occasionally until the sugar and salt are completely dissolved.

Remove the saucepan from heat and allow the mixture to cool for about 10 minutes.

Place the sliced red onions in a clean glass jar or container.

Pour the pickling liquid over the onions, ensuring that they are fully submerged. If needed, press the onions down with a fork to ensure they are covered.

Seal the jar tightly and let it cool to room temperature before placing it in the refrigerator.

Allow the onions to pickle for at least 30 minutes, but for best results, let them marinate for a few hours or overnight.

Prep Time: 10 minutes | Total Time: 40 minutes (plus pickling time) | Servings: 4-6

- Presentation Tips: Serve the pickled onions as a colorful garnish for tacos, salads, or sandwiches. You can also display them in a small bowl with fresh herbs scattered on top for a beautiful presentation.